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Thursday, January 3, 2013

What's the difference? I'm no sandwich expert but from what I understand, they are mostly regional variations of the same thing. Po-boys often have fried seafood in them, but not always. What pushes this one into "po'boy" category to me is the spicy Cajun pork, the French baguette, and the remoulade. Whatever you want to call it, this sandwich is a winner.

This fits the bill for feeding a party crowd for all of the college bowl games and playoff games going on during the next few weeks. You can either cut this to be 4 large subs po-boys that will feed a hearty appetite or cut this into 12 smaller portions for a game party platter.

Grilled Cajun Pork Po'boys

by www.nibblemethis.com

Prep Time: 15

Cook Time: 30

Ingredients

You'll need

2 pork tenderloins, trimmed and silverskin removed

4 tsp Cajun seasoning

1/2 head iceberg lettuce, shredded or thinly sliced

2 tomatoes, sliced thin

2 French baguettes

For the remoulade

1/2 cup mayonnaise

2 Tbsp Creole mustard

2 tsp Worcestershire sauce

2 tsp parsley, finely minced

1 tsp Cajun seasoning

1/2 tsp dried minced garlic

1/4 tsp dried minced onion

salt and pepper to taste

For the sub dressing

1 Tbsp olive oil

1 tsp red wine vinegar

1/4 tsp Kosher salt

1/4 tsp black pepper

1/4 tsp dried thyme

Instructions

Whisk the remoulade ingredients together very well and refrigerate for at least one hour.

Preheat a charcoal grill to 400f (Medium-High).

Season tenderloins on all sides with the 4 tsp of Cajun rub.

Grill the tenderloins, turning occasionally, until they reach an internal temperature of 145f, about 22-30 minutes. Remove from the grill and let rest on a raised rack for 10 minutes.

Split the loaves in half and grill (split side down) until toasted.

Whisk the dressing ingredients together and toss with the shredded lettuce.

Slice the pork tenderloins very thinly and at a 45 degree angle.

Top each baguette bottom with the shredded lettuce, tomatoes, and sliced pork. Slather the top buns liberally with the remoulade.

Cut each po'boy in half, for 4 very filling sandwiches. Cut each one into 6 pieces for a more reasonable serving or for making a party platter.

Save any of the juices from resting and add them to your remoulade. Makes it even better.

This is a quickie version of remoulade but it is almost as good as my fresh version.

Don't be shy slathering the bread with the remoulade.

One of these filled Alexis and me up, Trevor ate two.

These portions are big enough to feed a gorilla. If gorillas ate po'boys, that is.

We ate this two nights in a row, I just kept one of the tenderloins whole until dinner the next night. Then warmed it up in the oven and sliced it up. They disappeared on both nights and got two thumbs up from the whole family.

Just what I was looking for this morning - game food! As you know, we have a High Holy Day coming this Sunday...our beloved and much maligned Seahawks are playing our even more beloved Redskins...the mister is torn as to which team jersey to wear! So I need some really good food to keep him on his sofa and focused on the game with enough energy to yell and scream at the refs who are sure to screw things up!

I thought po-boys always had battered and fried foods, so glad you clarified that with "often". I love love love remoulade. Last year I found a quick remoulade sauce that was so good it has replaced my beloved Chef Paul Prodhomme recipe that had to be made three days in advance. Great looking sandwich Chris. Nice grill marks on the bread. AND I like adding juices from the meat to the remoulade.

So simple, yet so beautiful ... :) And you just wait a coupla years 'til you've got a college-aged son - gorillas can't eat anywhere near as much as THAT demographic! Those two sandwiches might just serve one college kid ....

That looks to die for, Chris! Thanks for sharing the recipe. My favorite po'boy in New Orleans was this roast beef one I had, gravy dripping down my hands and arms (can't remember from where, I always have to ask Mrs. G), but I would try yours in a heartbeat!